Vegetable oil for pan
12 graham crackers, finely ground (1 1/2 cups)
3/4 cup plus 3 tbsps sugar
2 ounces (4 tbsp) unsalted butter, melted
1 pound cream cheese, room temperature
2 large eggs
1 large egg yolk
3/4 cup eggnog
1 tsp pure vanilla extract
1/2 tsp nutmeg plus more for dusting
Preheat oven to 350F
Coat a 9″ square baking pan with vegetable oil.
Stir together graham crakers, 3 tbsp sugar, and melted butter. Press into bottom of pan and bake until crust is brown around the edges (12-15 mins). Let cool.
Beat cream cheese with a mixer on medium speed until fluffy (2 minutes).
Add remaining 3/4 cup sugar, eggs, yolk, eggnog, flour, vanilla and nutmeg. Beat until smooth.
Pour filling over crust.
Set pan in a large roasting pan and add enough hot water to come up halfway up the sides of baking pan.
Bake until just set (40 – 45 minutes)
Remove baking pan from water bath and transfer to wire rack.
Let cool slightly, and then refrigerate for a minimum of 3 hours.
Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy.
Photographing your cutie family would make me very happy.